Creamy Vanilla Panna Cotta with Raspberry Coulis and Pistachios Recipe

Introduction

Panna Cotta is a silky, creamy Italian dessert that’s surprisingly simple to make at home. This classic treat is delicate, smooth, and perfect for impressing guests with minimal effort. Pair it with a fresh raspberry coulis and a sprinkle of pistachios for an elegant finish.

Ingredients

• 2 1/2 tsp gelatine powder (unflavoured, reduce to 2 1/4 tsp if not un-moulding)
• 1/2 cup full fat milk
• 1 cup full fat milk
• 1 1/2 tsp vanilla bean paste with seeds (or substitute vanilla extract or 1 vanilla bean pod)
• 1/4 cup caster sugar (superfine sugar)
• 1 pinch cooking salt or kosher salt
• 1 1/4 cups heavy or thickened cream (or whipping cream, un-whipped)
• Oil spray (neutral flavour, e.g. canola oil)
• For the raspberry coulis:
  • 250g / 8 oz raspberries (fresh or frozen, no need to thaw)
  • 3 tbsp white sugar
• Optional garnishes: chopped pistachios, fresh berries, mint sprigs, shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple

Instructions

1. Step 1: Pour 1/2 cup of milk into a small saucepan. Sprinkle the gelatine powder evenly over the surface and whisk gently. Let it sit for 5 minutes until the gelatine blooms and appears curdled.
2. Step 2: Warm the gelatine mixture over medium-low heat, stirring continuously until it melts completely and becomes lump-free. Avoid boiling or simmering.
3. Step 3: Add 1 cup of milk, sugar, vanilla bean paste, and a pinch of salt to the saucepan. Warm gently just until the milk is warm enough to dissolve the sugar, without simmering. Remove from heat and let it infuse for 10 minutes.
4. Step 4: Stir in the cream, then transfer the mixture into a clear glass jug or bowl to monitor seeds.
5. Step 5: Refrigerate uncovered for 1 hour, stirring at 30 and 45 minutes, scraping the sides to prevent setting too quickly.
6. Step 6: After 1 hour, the mixture should thicken to a pouring cream consistency. Stir and check that the vanilla seeds aren’t settling at the bottom. If set too much, gently rewarm to melt and start over.
7. Step 7: Lightly spray six moulds (about 2/3 cup or 160ml each) with neutral oil and wipe out excess. Pour the panna cotta mixture into the moulds, straining if lumps are present.
8. Step 8: Refrigerate for at least 6 hours or overnight. If not unmoulding, 4 hours is sufficient.
9. Step 9: To unmould, run a small knife around the edge of each panna cotta. Invert the moulds onto plates and shake firmly to release. It may take a few tries to pop out.
10. Step 10: Serve plain or decorate with raspberry coulis, chopped pistachios, fresh raspberries, and mint sprigs for a delightful presentation.
11. Raspberry Coulis: Combine raspberries and sugar in a small saucepan over medium heat. Simmer for 5 minutes, mashing raspberries as they soften. Blend with a stick blender, then strain through a fine sieve to remove seeds. Cool completely before use. Thin with water if needed.

Tips & Variations

• Use vanilla bean paste or fresh vanilla pods for a richer vanilla flavor compared to extract.
• If the panna cotta sets too firmly during chilling, gently reheat to soften before pouring into moulds.
• Try different toppings like passionfruit pulp, citrus slices, or finely chopped tropical fruits for a fresh twist.
• Use neutral oil for spraying moulds to ensure easy unmoulding without affecting flavor.

Storage

Store panna cotta covered in the refrigerator for up to 3 days. Keep raspberry coulis in a separate airtight container for up to 5 days. To serve, remove from fridge and unmould just before plating. Panna cotta is best enjoyed chilled and should not be frozen. If chilled longer than recommended, it may become too firm but can be gently reheated until pourable again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powder?

Yes, you can substitute gelatin powder with gelatin sheets. Use about 4 sheets and bloom them in cold water, then melt gently before mixing with the milk and cream.

What if my panna cotta doesn’t set?

If the panna cotta doesn’t set, it may be due to insufficient gelatin or overheating during preparation. Make sure to use the correct gelatin amount and avoid boiling the mixture, as heat can deactivate gelatin’s setting properties.

Creamy Vanilla Panna Cotta with Raspberry Coulis and Pistachios Recipe

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4.5 from 68 reviews

This classic Italian dessert, Panna Cotta, offers a silky, creamy texture and a delicate vanilla flavor balanced by a vibrant raspberry coulis. Made with gelatin, milk, cream, and vanilla, it is an elegant, no-bake dessert that is simple to prepare but impressive to serve. Ideal for a special occasion or a refined everyday treat, this panna cotta is finished with fresh berries, pistachios, and fresh mint for a colorful, fresh presentation.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 7 hours
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Panna Cotta

• 2 1/2 tsp unflavored gelatine powder (can reduce to 2 1/4 tsp if not un-moulding)
• 1/2 cup full-fat milk
• 1 cup full-fat milk
• 1 1/2 tsp vanilla bean paste with seeds (or substitute with vanilla extract or 1 vanilla bean pod)
• 1/4 cup caster sugar (superfine sugar)
• 1 pinch cooking salt / kosher salt
• 1 1/4 cups heavy or thickened cream (or whipping cream, un-whipped)
• Oil spray (neutral flavour, e.g. canola, not olive oil)

Raspberry Coulis

• 250g / 8 oz raspberries (fresh or frozen, no need to thaw)
• 3 tbsp white sugar

To Serve (optional)

• Chopped pistachios
• Fresh raspberries
• Mint sprigs
• Additional fresh berries, shaved chocolate, fruit compote, passionfruit pulp, citrus slices, or finely chopped mango or pineapple (optional)

Instructions

1. Bloom Gelatine: Pour 1/2 cup of full-fat milk into a small saucepan. Sprinkle the gelatine powder evenly across the surface and whisk it in. Let it sit for 5 minutes until the gelatine flowers and looks slightly curdled, indicating it has absorbed the liquid.
2. Melt Gelatine: Warm the gelatine mixture over medium-low heat, stirring constantly until the gelatine fully dissolves into a smooth lump-free milk. Avoid simmering or boiling to prevent damaging the gelatin’s setting properties.
3. Infuse Vanilla: Add 1 cup of full-fat milk, caster sugar, vanilla bean paste, and a pinch of salt to the melted gelatine mixture. Gently warm the milk while stirring to dissolve the sugar, being careful not to let it simmer, get frothy, or steamy. Remove from heat and allow the mixture to rest for 10 minutes to infuse the vanilla flavor.
4. Add Cream: Stir in the heavy or thickened cream until fully incorporated. Pour the mixture into a clear glass jug or bowl to monitor potential settling of vanilla seeds later.
5. Cool and Thicken: Refrigerate the mixture uncovered for 1 hour, stirring gently at 30 and 45 minutes, scraping down the sides to prevent setting too early. After 1 hour, the consistency should be thickened but still pourable, like a pouring cream.
6. Prepare Moulds and Fill: Lightly spray six moulds (approx. 2/3 cup or 160ml capacity each) with neutral oil, then wipe away excess oil. Carefully pour the thickened panna cotta mixture into each mould. If lumps appear, strain before filling.
7. Refrigerate to Set: Refrigerate the moulds for at least 6 hours or preferably overnight until fully set. For those who don’t plan to unmould, 4 hours is sufficient.
8. Unmoulding: Remove the panna cotta from the fridge. Run a small knife gently around the edge of each mould to loosen the dessert. Invert the mould onto a serving plate, hold the plate and mould firmly, then give it a confident shake to release the panna cotta with a slight “plop.” Multiple attempts may be needed.
9. Serve: Serve the panna cotta plain or decorated with a spoonful of raspberry coulis drizzled on top, fresh raspberries, chopped pistachios, and a sprig of fresh mint. Additional garnishes like fresh berries or shaved chocolate complement it beautifully.
10. Make Raspberry Coulis: Combine raspberries and sugar in a small saucepan over medium heat. Once the mixture begins to simmer and juice is released, continue to simmer while mashing the raspberries for 5 minutes. Blend the mixture using a stick blender (submerge carefully to avoid splashing) or transfer to a jug and blend until smooth. Strain the coulis through a fine sieve to remove seeds. Cool completely before using. If the coulis thickens too much, loosen it by stirring in water 1 teaspoon at a time until desired consistency is reached.

Notes

• Note 1: If you experience difficulty unmoulding the panna cotta, reducing the gelatin slightly from 2 1/2 tsp to 2 1/4 tsp can help.
• Note 2: Avoid letting the milk mixture simmer or get frothy to preserve a smooth texture and clear vanilla infusion.
• Note 3: Stirring during cooling prevents vanilla seeds from settling and ensures even consistency.
• Note 4: If panna cotta is stubborn to release from moulds, warming slightly at the base with a damp cloth or briefly dipping mould in warm water can help loosen it.
• Extra Tips: Vanilla bean pod users can split the pod lengthwise and scrape the seeds into the milk before warming. Heat the pod with the milk, then strain before adding gelatin.

Keywords: Panna Cotta, Italian Dessert, Vanilla Panna Cotta, Raspberry Coulis, Gelatin Dessert, Creamy Dessert, No Bake Dessert